Chefs from all over the Washington area swapped their clogs and whites for much more fancy (and cleaner) tuxes and dresses at the silver anniversary of the Rammys, the area culinary scene’s equivalent of the James Beard Awards in New York. Sponsored by the Restaurant Association Metropolitan Washington, last night's ceremony featured 1,800 chefs, restaurant staffers, hospitality industry reps, and food cognoscenti at the Marriott Wardman Park who clearly enjoyed a night out of the kitchen—and in the spotlight.
What do you feed the city’s top foodies? None of the usual rubber-chicken staples of the Washington dinner circuit were to be found; instead, hors d’oeuvres during the cocktail hour included a full oyster bar, and dinner featured a pistachio-crusted rack of lamb with barley risotto served alongside Chilean wines. Also on the menu: star guests including D.C. mayor Adrian Fenty and a video of Senator Hillary Clinton praising award recipient and DC Central Kitchen founder Robert Egger.
We grilled some attendees, asking them to pick their favorite nominees, local chefs, and new venues. But perhaps not surprisingly in this tight-knit group, plenty of food-scene insiders wouldn’t dish. Still, there were some tasty morsels:
Who are you rooting for tonight?
“I’m rooting for Barton Seaver [executive chef, Hook] for rising star, of course.”
—Mike Benson, owner, Bar Pilar and Café Saint-Ex
“I can’t tell you who I want to win—I have too many friends and clients up for awards.”
—Kevin Vanzego, sales representative, Adams-Burch restaurant supplier
What is your favorite venue to open in the last year?
“The two I like the most that I’ve tried are Central and Brasserie Beck, but I don’t get out as much as I’d like.”
—Francois Dionot, founder and director, L’Academie de Cuisine
Who is the best chef in D.C.?
“Michel [Richard] and Roberto [Donna] are two of the best chefs in town, and Tom Power at Corduroy is fantastic.”
—Cassandra Cullison, architect, architecture and design firm CORE
“I’d say Michel Richard is the best chef in D.C.—and I’m including myself!”
—Bob Kinkaid, owner and chef, Kincaid’s
“Fabio Trabocchi [at Maestro] is really hot, and I don’t just mean his food!”
—Sue Palka, meteorologist, Fox 5 News, and Rammy M.C.
Are the Rammys a big deal to D.C. foodies?
“The Rammys are a chance to get recognition from inside. We’re such a tight-knit group, and it’s great to celebrate each other.”
—Ris Lacoste, longtime chef at 1789 restaurant and chef of the soon-to-open Ris
“The Rammys are important, no doubt. They celebrate and call attention to the fine food and chefs we have here.”
—Diana Mayhew, president, National Cherry Blossom Festival
What’s the best thing you’ve eaten tonight?
“What was the thing that I just tried? I liked the barbeque biscuit.”
—George Stone, features editor, DC Magazine
“I just had the kalamata olive tart—yum.”
—Regina Laurienzo, member services, Golden Triangle Business Improvement District
“Three martinis.”
—An inebriated sous chef
